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Potato Cakes With Tuna Filling (Batata Charp)

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“These are crispy fried potato cakes with a tuna and light vegetable filling that is just delicious. DH liked them with the tuna added though it is not traditional. If you prefer you can leave the tuna out for the original vegetarian version. I serve them with a corn free ketchup and plain yogurt to dip them in, sour cream would be good too. The original recipe is from the Iraqi section of The Complete Middle East Cookbook by Tess Mallos.”
READY IN:
1hr
SERVES:
4
YIELD:
40 cakes
UNITS:
US

Ingredients Nutrition

Directions

  1. Scrub potatoes and boil in their jackets until tender.
  2. Drain, peel and mash to a smooth puree.
  3. Leave to cool. Then blend in egg, rice flour or plain flour, sea salt and freshly ground black pepper, to taste.
  4. Gently fry onion in oil until transparent, add turmeric and fry for a further minute. Remove from heat.
  5. Peel tomatoes, halve crosswise and remove seeds and juice.
  6. Chop finely and place in a bowl, add onion mixture, tuna, parsley, sea salt and freshly ground black pepper to taste.
  7. (During shaping moisten hands with water to prevent potato from sticking.).
  8. Take about a tbs of the potato mixture and flatten it in the palm of your hand.
  9. Put a tsp of the filling in the center and close potato around filling.
  10. Roll into a ball and then roll in flour and flatten to make thick cakes. Arrange on a tray.
  11. Add oil to frying pan to a depth of 1/4 inch (5mm). Heat well and fry potato cakes until golden brown on each side - about 3 minutes in all.
  12. Drain on paper towels and serve hot on a plate with your choice of condiments.

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